Before that, I went on a hot, quite uphill 5-mile hike with my dad and cousin at Caspers Wilderness Park off the Ortega Highway.

About a week before that, I made vegetarian chili.

I improvised this one. Let me share it with you.

1 can kidney beans (drained and rinsed)

1 can black beans (drained and rinsed)

1 can corn (drained and rinsed)

2 cans fire roasted diced tomatoes

1/2 can veggie broth (I know, I’m sorry. But more than this and it’ll be too soupy. Maybe you can leave it out.)

1 Tbsp tomato paste

1 zucchini, diced

1 bell pepper, diced

8 button, cremini, or baby bella mushrooms, quartered

1 medium yellow onion, finely chopped

2 cloves garlic

1 T chili powder

1 or 2 tsp cumin, depending on your tastes

2 tsp red pepper flakes

2 tsp oregano

Salt and pepper to taste

2 T Olive oil

Coat skillet with olive oil. Cook onion and garlic on medium high heat until onions are translucent. Add bell pepper, zucchini, and mushrooms, cook 3 more minutes. Add chili powder, cumin, red pepper flakes, oregano, tomato paste, mix and cook for 1 minute. Add beans and corn so they can heat up a little. Add tomatoes and the half can of veggie broth [hey! Maybe you can try beer. That might be good!]. Bring that up to a good boil, let boil for 3 minutes. Reduce heat and let simmer uncovered for 15 more minutes. Serve with crusty bread and cheese.